The International Egg

There are few ingredients as multifaceted and universally beloved as the egg. Eggs are used in both savory and sweet dishes, and make a marvelous component to just about any meal. In this class, Culinary Center Educator Wai Chu shows you how to make a variety of dishes from around the world showcasing this singular ingredient.On the Menu: Yucatan-Style Eggs with Ham, Peas, and Plantains (Huevos Motuleños); Gruyere and Herb Soufflé; Israeli Baked Eggs with Tomatoes and Peppers (Shaksuka); Chinese Egg-Custard Tarts.